N.Y. New York's Chicken Francais

Ingredients

• 8 chicken breast pieces (3 1/2-oz ea) boned and skinned
• Batter:
• 1 cup eggs, beaten
• 2 tablespoons lemon juice
• 1/4 cup parsley - chopped
• 1/4 teaspoon salt
• 1/4 cup white wine
• 1 1/2 teaspoons garlic - pureed
• 2 dashes hot pepper sauce
• 1/4 cup Parmesan cheese - grated
• Margarine or butter for - coating pan
• Wine Sauce:
• 1 margarine stick
• 1/2 cup white wine
• 1/4 cup lemon juice

Directions

Dust the chicken with flour and set aside. Make the batter by beating the eggs briskly, then beating in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and Parmesan. Coat a heavy skillet with margarine or olive oil and place over high heat. Dip the floured chicken pieces generously in the batter and place in the heated skillet. Cook until golden brown on each side, about 5 minutes. Remove chicken from pan and drain excess oil. Make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice. Return the chicken to the pan,spoon wine sauce over all and cook 1 minute longer. Serve immediately.

Submitted 6/13/05.
Source: Diana's Kitchen
Submitted By: Joy Bowers
ebowers@matnet.com
N.Y. New York's Chicken Francais